Environmental Nutrition

2nd Feature

January 2003 Issue

Phytonutrients: The Hidden Keys To Disease Prevention, Good Health

By Densie Webb, Ph.D., R.D.

Until just a few short years ago, nutritionists judged the nutritional value of foods solely by how their vitamin and mineral contents stacked up. Foods like grapes, eggplant or celery—low in traditional nutrients—didn’t fare well. Now we know better. Plant foods—fruits, vegetables and whole grains—pack plenty of naturally occurring compounds called phytonutrients or phytochemicals. Over the years, several population studies have linked diets rich in phytonutrients to a reduced risk of chronic conditions,

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